1-1/3C. MAYONNASIE, 3 TBLSP. WHITE VINEGAR, 2 TBLSP. PLUS 2 TSP. GRANULATED SUGAR, 2 TBLSP. MILK, DASH SALT, 8C.CHOPPED CABBAGE(1 HEAD), 1/2C. SHREDDED CARROT. COMBINE ALL INGREDIENTS EXCEPT THE CABBAGE AND CARROTS IN A LARGE BOWL AND BLEND TILL SMOOTH WITH AN ELECTRIC MIXER. ADD CABBAGE AND CARROTS AND TOSS WELL. COVER AND CHILL OERNIGHT IN THE REFRIGERATOR. THE FLAVORS FULLY DEVERLOP AFTER 24 HRS TO 48 HRS.